1904.] 



Studies on Enzyme Action. 



519 



Table 4. — The effect of increasing the amount of galactose is illustrated 

 by the following figures : — 



5 grammes 



Time in milk sugar + 5 grammes + 5 grammes + 10 grammes +15 grammes 



hours. per 100 c.c fructose. galactose. galactose. galactose, 



5 18-8 18-8 16-0 15-2 9*2 



23 59-6 56-0 38'0 28*4 18*0 



48 67-2 68-0 47-4 37*0 19*2 



Hydrolysis of Milk Sugar by Emulsin. 



Table 5. — A comparison of the relative influence of glucose and of 

 galactose, as well as of an equal weight of a mixture of these in equal 

 proportions, on the rate of hydrolysis shows that the glucose has the 

 greater effect on this enzyme. Each solution contained 10 grammes of 

 milk sugar in 100 c.c. : — 







+ 5 grammes 









glucose and 





Time in 



+ 10 grammes 



5 grammes 



+ 10 gramme s 



hours. 



glucose. 



galactose. 



galactose. 



1 



1-0 



1-0 



1-3 



2 



2-8 



3-2 



3-5 



3 



3-8 



4-0 



4-3 



23 



7-4 



8-7 



8-7 



46 



9-3 



11-1 



12-0 



70 



17-7 



20-7 



21-3 



140 



34-4 



39-0 



42-7 



380 



45-8 



50-1 



54-0 



Table 6. — The following results, representing the influence of glucose, 

 galactose and fructose, show that whilst glucose most retards hydrolysis, 

 galactose also exercises a retarding influence, fructose having little if 

 any effect, the differences noticed being within the limits of error : — 





5 grammes 









Time in 



milk sugar 



+ 5 grammes 



+ 5 grammes 



+ 5 grammes 



hours. 



per 100 c.c. 



fructose. 



galactose. 



glucose. 



22 



17-0 



17-0 



16-0 



13-6 



46 



32-0 



30-4 



23-2 



20-0 



70 



46-0 



43-8 



31-2 



27-0 



94 



58-0 



54-6 



42-0 



34-8 



Hydrolysis of Maltose by Maltase. 



Table 7. — In this case, glucose retards the hydrolysis considerably 

 galactose also has a slight retarding influence, but the effect of fructose 

 is not appreciable : — 



